Try this Courgette Souffle recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 220C/425F/Gas 7. Butter your 1 litre/1 3/4 pint souffle dish lavishly with 15g/half oz of the butter, throw in a large spoonful of the breadcrumbs, rotate the dish until the sides and bottom are coated with crumbs then empty any surplus into the rubbish bin. Slice the courgettes into thin rounds, sprinkle with a little salt, mix together and leave to drain in a sieve for about half an hour. Squeeze as much moisture as you can out of them then steam over boiling water until quite soft. Make a thick b?chamel sauce from the rest of the butter melted in a little saucepan, add the flour, stir well and cook for 1 minute until thoroughly mixed, then add the warmed milk, little by little. Season with a good deal of pepper but hold the salt as yet. Sieve the courgettes (use the coarse blade of a mouli) into a bowl, discarding any initial liquid, then stir into the b?chamel sauce with the grated cheese until all is smooth and melted, then off the fire add the well beaten egg yolks. Transfer to a large bowl to receive the beaten egg whites, leave to cool. Beat the four egg whites until stiff enough to make peaks, then carefully fold into the courgette mixture with a metal spoon, tasting for salt before completion: you may not need any. Pour the mixture into the dish, sprinkle the top with cheese, stand the dish in a baking tin filled with as much boiling water as possible (bain marie), then place in the middle of the oven for exactly 30 minutes. Hey presto, a triumph! If you want to make larger quantities, just double everything and use two souffle dishes rather than one. Tip Box: If you want to make individual souffl?s, simply prepare four 150ml/quarter pint ramekins as above and divide the mixture among them. Bake as before in a bain marie for 12-14 minutes until well risen and lightly golden.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 2 servings | ||
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Calories: 180 | ||
Calories from Fat: 180 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 144.1mg | 5 % | |
Potassium 8.5mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 180
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